Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

43
Odessa Mabry 0

"Delicious cheesecake with fresh blueberry topping."

Ingredients {{adjustedServings}} servings 921 cals

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 921 kcal
  • 46%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 121.5g
  • 39%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
  3. In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
  4. Bake at 350 degrees F (175 degrees C) for about 15 minutes.
  5. For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
  6. Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
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Reviews 43

  1. 47 Ratings

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naples34102
5/17/2010

Excellent and five stars with a few changes. This recipe had a good foundation, but also had some glitches, an unnecessarily large amount of sugar being one of them. I worked with this just a little and came up with a dessert that three people nearly devoured completely at one sitting and made a cheesecake lover out of one of them (that would be Hubs, who insists no cheese of any kind belongs in dessert). I reduced the butter to 5 T. in the crust and the sugar to 2 T. - graham crackers, of course, are already sweet! With the fairly standard rule of thumb for cheesecakes in mind of 1 pkg. cream cheese to 1 egg and 1/4 cup sugar, I added an extra package of cream cheese to the filling, along with a teaspoon and a half of vanilla. The topping is just fine as written, I just subbed frozen, sliced strawberries for the blueberries in order to use what I had available. Real whipped cream was the finishing touch. Absolutely delicious.

kathie
7/3/2005

I read the reviews and "kicked this up a notch" so to speak. Anyways I used 2 cups of graham crackers, 7 tbs butter, doubled the cream cheese as everyone else suggested, added 1 tsp vanilla to the cream cheese mixture, as well as 1/2 cup sour cream. I kept the sugar amount in the blueberries. Then I cooked everything in a regular cheesecake pan. This was the hit of yesterday's picnic.

Deb
7/5/2004

Great dessert recipe! Take my advice and double the cheese mixture and bake for 30 min. use a 9 by 12 in. pan, I don't think they make an 8 by 12 in. Also you get many more servings for this than stated, I also used 1 C. butter in the crust, it helped to stay together better. Also, tastes great without the cool whip.